Pizza pizzaiolo

Wood-fired pizza and pizzaiolo (pizza chef/pizza maker) in adelaide, south Australia. The Art of the Pizza and Neapolitan Pizzaiolo Joins UNESCO Heritage

It’s official: pizza history is made! the United Nations granted the sought-after “Intangible Cultural Heritage” status to the art of the PIZZA, Neapolitan pizzaiolo, aka pizza maker

What does this mean, you ask?

Every year, UNESCO (United Nations Educational, Scientific and Cultural Organization) adds select “tangible” (artworks, monuments, coins, manuscripts, archaeological sites, and so on) and and “intangible” (oral traditions, performing arts, and rituals) traditions to the cultural heritage of humanity.

When UNESCO added the Neapolitan pizzaiolo to the Intangible Cultural Heritage of Humanity, the agency praised the ancient expertise required, calling the pizza makers “a living link” to the historic culinary practice….we can get behind that.

The art of Neapolitan pizza making is central to Italian identity. Created in Napoli, true pizza napoletana comprises dough kneaded by hand with wheat flour, rested for a set period of 48-72 hours, topped with the best ingredients (to be considered “vera,” or “true” the pizza can either be marinara with tomato, oil, oregano, and garlic or margherita with tomato, oil, mozzarella, and basil), cooked at 400 degrees under 90 seconds in a blisteringly hot wood-fired burning oven, and enjoyed immediately.

The simplest of flavours combined with our refined menu, using the highest quality fresh, local and imported ingredients.

@la_vera_napoli_official prides it self in serving a cultural artisan delicacy through its traditional historic trade, using the generations-old techniques. The resulting pizza, made with creamy mozzarella, charred yet soft crust, sweet San Marzano tomatoes, fresh seasonal toppings and D.O.P sourced products/produce, which stands for “Denominazione di Origine Protetta- Protected Designation of Origin” , reminds us of the fresh creation behind the ancient craft.

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